Sugar-free Chocolate Cake

This is a family favorite that I've modified for a sugar-free diet. Works great! You can also easily substitute a gluten-free flour mix (like Bob's Red Mill) to create a gluten-free cake. It's very moist and slices well.

Note: Double amounts for a 9x13 pan or 2 round layers.

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For 8x8 pan

Stir together dry ingredients:

• 1 c. flour (can use gluten-free or part whole-grain)
• 4-6 packets of stevia (1/2 c. sugar in the original recipe)
• 3/4 tsp soda
• 2-3 T. cocoa

With electric mixer, blend in:

• 1 egg
• 1/2 tsp vanilla
• 1/3 c. oil (can use melted coconut oil or butter)
• 3/4 c. buttermilk

Pour into greased 8x8 pan and bake for 20 minutes @ 350 degrees.

Frost with your favorite frosting or sugar-free whipped cream (recipe HERE)

A quick blender lunch

I call it "Avocado Gazpacho" and it only takes minutes to make.  It's wonderfully healthy and satisfying, great for a candida or gluten-free diet, as well as vegetarian.  My recipe is for two servings, and please note --all amounts and ingredients are up to you!  I like mine chunky but just blend it to desired consistency.  It's great cold for a summer soup, but you can use hot water for cold weather eating.


In your blender or VitaMix, cut up and combine:

• 1/2-1 tomato
• 1/2 c. cucumber
• 1/3 c. green pepper
• 1/2-1 green onion
• 1/2-1 stalk celery
• 1 handful cilantro
• 1/2 avocado
• 1-2 T. olive oil
• garlic salt (or if you're brave, fresh garlic and salt)
• approximately 2/3 c. water or chicken broth

M-m-m, good!

Eggplant French toast

This is a great substitute for the real thing (desperation drives one to new creativity in the kitchen!).  It's gluten-free, milk-free, and great for a low-carb candida diet and can be sugar-free.  I've been discovering some different ways to cook and eat eggplant, not one of my favorite veggies, and this is one of the better ones.


This first step can be done ahead of time and frozen or just before you make the recipe.   I freeze individual portions in freezer bags and just do a quick thaw in the microwave when I want to use one.


Peel and slice an eggplant 1/2 inch thick, then bake them on a stovetop griddle or frypan on a lightly oiled surface, several minutes on both sides until golden and tender when pierced with a fork.  (Or, peel, cube, and saute in coconut or olive oil in skillet until tender.)


Arrange baked eggplant slices in a non-stick, oiled skillet.  Heat skillet on medium.


Beat together 2 or more eggs (your choice) with 1/2 tsp. vanilla, 1/4 tsp. nutmeg, dash salt, and 1/4 tsp. (or more to taste) stevia OR 1 tsp. sugar.


Pour carefully over eggplant, lifting each piece to allow egg mixture to run a bit underneath.   Cover and cook for a few minutes, then turn whole thing like an omelet.  Cover again and cook until done.


Serve hot with butter and syrup or your favorite topping.  (I use a bit of liquid vegetable glycerine mixed with maple flavoring as a sweet, non-sugar substitute--tastes just like maple syrup!)


M-m-m-m!  Yummy.